Potassium sulfite (E225) – what is it?
Potassium sulfite, also known as E225, is an organic chemical compound used as a preservative in the food industry. Its main function is to prevent the growth of bacteria, mold and yeast, so that food products remain fresh and colorful for longer. The substance is a potassium salt of sulfuric acid and is characterized by strong antioxidant and antibacterial properties.
The use of potassium sulfite has a long history, especially in the wine industry, where it has been used for centuries to preserve wine. As a food additive, it is approved for use in many countries, subject to appropriate standards and limits.
Properties of potassium sulfite
Potassium sulfite exhibits strong antimicrobial and antioxidant properties. Its presence in food effectively inhibits the activity of harmful microorganisms and slows down oxidative processes that lead to loss of quality and spoilage of food products. Thanks to these properties, E225 is a valued additive in the food industry, especially where long shelf life of products is important.
Uses of potassium sulfite
The use of potassium sulfite is wide and mainly includes the wine industry, dried fruit production, certain types of fruit juices, pickles and canned vegetables. As an effective preservative, it preserves the natural color and flavor of products, and also prevents the oxidation of vitamins, which is particularly important for foods rich in these nutrients.
Where to buy potassium sulfite?
Potassium sulfite can be purchased in specialty stores with raw materials for the food industry, as well as online. It is available to large-scale producers, as well as to smaller companies or even individual consumers interested in home winemaking or food preservation.
Potassium sulfite and its functions in food
As a food additive, potassium sulfite has several key functions. First and foremost, it ensures the microbiological safety of products, extending their shelf life and preserving their taste and nutritional qualities. In addition, E225 protects foods from oxidation, which is crucial in protecting the color and nutritional value of products. Its use is particularly important in products prone to rapid spoilage and those subject to long-term storage.
